Salmon Wellington

Crafted Kosher sent me some amazing Black Truffle Pate and Truffle Oil. I wanted to create something special which would maximize the flavor of these delicious items. The idea for Salmon Wellington popped into my mind. Now, Wellington usually connotes, tournedos, liver pate and puff pastry. How about, salmon fillets, Black Truffle Pate, and fresh spinach all wrapped up in filo dough with truffle oil between the sheets of filo. In my culinary world, you can never have too many truffles!

Equipment

pastry brush

baking pan with lip

Directions

Pre heat oven to: 375° F.

Rinse salmon and pat dry. Sprinkle with salt and pepper. Lay out one pastry sheet on a flat surface. Brush with a little truffle oil. Repeat two more times until you have three sheets in all. Place the salmon fillet one-third down from the short side of the filo sheet. Spread one tablespoon of truffle pate on top of salmon. Arrange one-half the chopped spinach on top of the pate. Fold the top of the filo sheet over the salmon and then turn the salmon over once or twice until it is fully covered. Fold the ends in and place in baking pan. Brush with more truffle oil. Repeat process with second piece of salmon.

Place baking pan on bottom shelf of oven and bake for 30 minutes-or until filo is golden brown. Serve hot.

Freshly Cooked

Videos

Gloria Kobrin

Mother, Grandmother, Kosher Cook

Kosher by Gloria is the source for robust, colorful recipes for both new and experienced cooks looking for Kosher inspiration! Shaped by her international travels and non-Kosher upbringing, Gloria develops her own traditional, yet distinctive Kosher recipes harnessing the delicious, mouthwatering adventure of world cuisine.